- A big chunk of yellow squash (Calabaza cubana)
- A bunch of swiss chard
- 1 medium-size onion chopped small
- 1/4 cup olive oil
- 1 large garlic clove
- A pinch of salt and black pepper
- 1/4 tsp of sweet paprika
At medium-high heat, prepare a “sofrito” with the olive oil, onion and garlic. Once onion looks translucent, add the diced pumpkin and the salt and cook for a minute. Then cover and turn heat to very low until the pumpkin softens. Now add the chard, the black pepper and the paprika, mix and cover again. Once the pumpkin is completely soft, turn heat off and leave to rest for a few minutes.